Potato Stew
- 1 ox bone slice (approx. 400 g) span>
- Salt
- 1 Bund Soup green
- 3 onions
- 1 small head of cauliflower
- 200 g Carrots
- 500 g Potatoes
-
250 g French beans span> - 1 span> egg yolk
- 200 span> g pork meat
- Pepper
- 2 EL Oil
- 150 g span> frozen peas
- 2 EL Chervil
150 minutes
span> easy
- 1.
- leg disc in 1 1/4Give liters of cold salt water. Clean and wash the soup greens and cut into large pieces. Peel and quarter 2 onions. Also add to the salt water. Approx. Let simmer gently for 2 hours.
- 2.
- In the meantime, clean and wash the vegetables. Peel the carrots and potatoes. Divide the cauliflower into small stems. Cut the carrots into thick slices. Roughly dice the potatoes. Cut the beans into pieces.
- 3.
- Peel the remaining onion for the dumplings, dice finely. Mix with egg yolk and mince and season with salt and pepper. Shape it into small dumplings. Heat oil in a pan. Fry the dumplings all around for about 4 minutes.
- 4.
- Remove the meat from the broth and pour the broth through a sieve lined with a cloth. Cook the prepared vegetables in the broth for about 15 minutes. Add the peas, chervil leaves and meatballs 5 minutes before the end of the cooking time.
- 5.
- Season everything with salt and pepper. If necessary, chop the meat and stir in.
1 person approx.:
- 360 kcal li>
- 1510 kJ
- 27 g protein
- 18 g fat
- 22 g carbohydrates
Leave A Comment